Black Bean and Wild Rice Salad

Black Bean and Wild Rice Salad I love this cold salad as a light lunch or dinner, or as a side dish in the summer or fall. The orange and herb vinaigrette is really delicious! Dried cherries are a tasty substitution for the dried cranberries. And pecans work well if you don’t have cashews.

Ingredients

Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 20 mins

    COOK : 30 mins

    TOTAL : 50 mins

    SERVING : 8

    YIELD : 8 servings

  • Toss the red onion, cilantro, black beans, wild rice, dried cranberries, and cashews together in a large mixing bowl.

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  • Whisk the orange juice, olive oil, tarragon vinegar, Dijon mustard, thyme, cumin, cayenne pepper, salt, and black pepper together in a small bowl; pour over the rice mixture in the mixing bowl and toss to coat. Chill 30 minutes.

Per Serving: 253 calories; protein 7g; carbohydrates 32.8g; fat 11.4g; sodium 274.5mg.